This week, I found myself in an interesting situation. I prepped for a completely different meal to post about (and it WILL be posted someday), cooked it, and something seemed a bit off with the oven. So…after my friendly Eversource guy came through, I am currently not able to use my stove, and will hopefully be back to cooking soon once I have a new oven!!
But, as I brought up to my nutrition group, these are the kind of situations that can sometimes throw people off their healthy eating/diet/nutrition plans. What happens when you all of a sudden cannot cook? When the pans you had for your meals this week are now not possible? When the microwave is your only source of heating up food? Well, you scrap the plans you had, and figure out something else.
So, we are in for another vegetarian meal this week, and I am not complaining at all!! I first found this recipe on a site called AvocadoPesto.com, made just a couple modifications to it, and here we have an amazing quinoa salad (never cooked quinoa in the microwave before…who really needs a stove anyway?)
Can you please for a moment appreciate all gorgeous color??? Okay. Moving on. One of the modifications I made to the recipe on AvocadoPesto, is I doubled it…because after just looking at it online I already knew I would want more than a couple servings.
This can be used as a meat-free dish, but to be honest, I would love some grilled chicken mixed in here! While this does take a bit more prep time (lots of chopping), I don’t mind, because the end result is fresh and crunchy and absolutely delicious. PLUS…it’s basically a two bowl dish – one for the quinoa, one for the dressing, so my only clean-was the two bowls, a knife and the cutting board. Doesn’t get easier than that!
yields about 4-5c. quinoa salad…so a lot.
1c. Broccoli finely chopped
2c. Quinoa cooked according to package instructions
3/4 small red onion, diced (raw or very lightly sautéed – use your personal preference)
1/2c. Carrots, grated
1.5 Handful Cilantro, chopped
1/2c. Chopped Green Onions
1/4c. Slivered Almonds (original recipe called for peanuts which would be yummy too!)
1 Lime – juice & zest (+ more juice to taste)
2t Sesame Seeds
2T Guten Free Tamari
2T Sesame Oil
2T Rice Vinegar
3 cloves garlic. minced, and very lightly sautéed
1 inch piece of Ginger, minced – add this bit by bit to taste – a little bit goes a long way.
1T honey (optional: I added this because I only had a little ginger – sweetened it up a bit)
1. In large mixing bowl, combine quinoa, raw broccoli, red onion, carrots, cilantro, green onion, almonds, and gently mix it up until it’s all combined.
2. In small bowl whisk together all ingredients for dressing
3. Pour dressing over quinoa salad, and serve warm! (I’m pretty sure it will also be delicious cold!)
4. Store any leftovers in an airtight container, or even better, divide it up into small containers to bring to work with you for lunch!